Yes, balsamic vegan mayo. Vegan mayo is one of a few wonderful dairy substitute products that make it possible for me to serve rich and creamy things without having to resort to extreme measures, like whipping my own tofu. I love vegan mayo, and I love the fact that it allows me to enjoy a balsamic mayonnaise dip with my artichoke that I would probably not enjoy as much if it were real mayo. Because let’s face it; no matter how much you love mayo, when confronted with it face to face, it looks kind of … oogy. The truth is that people enjoy mayonnaise the most when they don’t have to look at it.

With the balsamic mayo dip for artichokes, however, you do have to look at it, so it’s a good thing this one is vegan and not so sketchy-looking. In my case, I use Vegenaise brand fake mayo, however there are other varieties available, the most common being Nayonaise. Regardless of which brand you prefer, however, either will do the trick. Also, you always have the option of using real mayonnaise, and I’m sure it would be delicious. Though you may want to avert your eyes. 😉

One more thing before I begin – you will need a steamer for this. If you don’t have one, I urge you to buy one soon – they make it so much easier to cook so many things. Oh, the vegetables you’ll steam!

Oh, and I lied, there is actually one more last thing. This is not my original recipe, just a veggie version of another recipe I found. I’ve added a bit more direction and some vegan modifications.

Essential kitchen accoutrement

Steamed Artichokes with Balsamic Mayo Dip

2 artichokes

2 lemon slices

2 bay leaves

2 cloves garlic, smashed

1/4 c. vegan mayo or mayo

1 – 2 tbsp balsamic vinegar (to taste)

For this recipe, it’s best to work with artichokes whose leaves have popped a bit; the really tightly closed ones are harder to clean and trim.

Rinse the artichokes under cool running water thoroughly, being careful to clean out any debris that may have gotten lodged down into the leaves. Cut off the rough end of the stem, being sure to leave about 1 – 3 inches of stem (the stems are super tasty!). Depending on which type of artichoke you have, you may wish to trim the tips off the leaves. This is mostly cosmetic, as you won’t be eating the tips, but for some of the spinier varieties, it may be worthwhile to minimize your own pricked fingers. To trim the leaves, just grab one, position your scissors and snip the tip. Simple as that.

Once your artichokes are ready to go, grab a large pot and steamer. Fill the pot with just enough water to touch the bottom of the steamer and add the lemon slices, bay leaves and crushed garlic to the water (under the steamer). They will lend a very subtle flavor to the choke. Place the steamer in the pot and position the artichokes in the steamer. Cover. Bring the water to a boil and reduce to a simmer. Pay attention to the water level while it simmers and make sure it doesn’t get down too low. I usually keep a tea-kettle of water cooking on the stovetop, ready to pour in a bit of water every 5 – 10 minutes or so.

The artichokes will need to steam for 25 – 45 minutes, depending on age, size, how well you keep the water level consistent, etc. When a fork easily pierces through the stem, they’re done. If in doubt, pull off a leaf and taste it. In my opinion, it’s better to have an overcooked artichoke than an undercooked artichoke.

Balsamic Mayo

Whips up in a jiff. Spoon the mayo into a small bowl (eg, a prep bowl or ramekin). Add the balsamic and whip with a fork. You may need to adjust the mayo/balsamic ratio to taste.

Serve alongside our prepared artichokes as a dipping sauce. Mmmmmmmm!

How To Eat an Artichoke

There are 3 tiers or artichoke goodness:

The leaves

The choke

The stem

The leaves and stem I think are self-explanatory, or at least, require minimal explanation. Pull the leaves, dip the bottom if you like, put the leaf in your mouth and drag your teeth across the bottom. Discard. When you get to the stem, just chow down. Yum! But before the stem comes the choke …

As for the choke. There are all those little spiny things. Don’t eat those. You can either scrape the spinies away with your spoon, or slice them off entirely with a knife. I have no strong opinion, except that scraping them is kind of fun. J sure loves it, to be sure. But it takes a bit of a knack, and if you’re impatient, you may want to just cut them out. Once the spinies are gone, feel free to bite right into the heart; it’s the best part of the choke, I think. If that isn’t a metaphor for the ages.